Easy Vegan Tomato Soup

Ingredients

• 30 ml (2 tbsp)olive oil
• 1 mediumonion, finely minced
• 3 clovesgarlic, smashed
• 30 ml (2 tbsp)tomato paste
• 30 ml (2 tbsp)white miso paste
• 1.13 kg (2 1/2 lb)fresh tomatoes, roughly chopped
• 5 ml (1 tsp)maple syrup
• 120 ml (1/2 cup)vegetable broth, preferably low-sodium
• 120 ml (1/2 cup)coconut milk
• 5 ml (1 tsp)vegan butter
• 180 ml (3/4 cup)fresh or frozen corn kernels
• 1.25 ml (1/4 tsp)smoked paprika
• 120 ml (1/2 cup)cherry tomatoes, for serving; regular tomatoes can be used instead
• 2.5 ml (1/2 tsp)salt
• 1.25 ml (1/4 tsp)pepper
• 60 ml (4 tbsp)fresh basil

Instructions

1. 1

   Cook the onion

   Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the garlic and stir for 30 seconds.

2. 2

   Stir in the paste

   Add the tomato paste and miso. Cook for 1 minute, stirring constantly.

3. 3

   Blend the soup

   Take the pot off the heat and stir in the tomatoes and broth. Transfer the mixture to a blender and blend until smooth, working in batches if needed to suit your blender.

4. 4

   Simmer with coconut

   Return the blended soup to a pot and bring it to a simmer. Stir in the coconut milk, maple syrup, salt and pepper, then cook for 5 minutes. Adjust the seasoning if needed and remove from the heat.

5. 5

   Toast the corn

   Melt the vegan butter in a small skillet over medium heat. Add the corn and smoked paprika and cook, stirring occasionally, until the corn looks toasted, about 5 minutes.

6. 6

   Serve the soup

   Divide the soup evenly between 4 bowls. Top with the toasted corn, halved cherry tomatoes and basil.

What is vegan tomato soup?

Tomato soup is a familiar American-style comfort food, often served warm with bread or a sandwich. This version uses fresh tomatoes and skips dairy, with coconut milk bringing a creamy finish.

White miso adds savoury depth to the tomatoes, while toasted corn gives each bowl a sweet, lightly smoky topping. Blending the fresh tomatoes makes a smooth soup without a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 286 calories, 8g protein, 31g carbs, 17g fat.

Tomatoes and corn contribute most of the carbohydrates, while olive oil, coconut milk and vegan butter provide much of the fat. The miso, broth and vegetables contribute some protein, but the soup is not especially protein-focused; serve it with a protein-rich side such as beans or tofu to balance the plate.

The ingredients that build flavour

Miso and tomato paste: Stirring these into the softened onion and garlic gives them a brief moment in the pot before the fresh tomatoes go in. White miso is the recipe’s savoury counterpoint to the tomatoes.

Tomatoes and broth: Roughly chopped fresh tomatoes form the bulk of the soup, and the broth helps the mixture blend. Low-sodium broth makes it easier to adjust the salt at the end.

Coconut milk: Added after blending, it softens the tomato flavour and gives the soup a creamier texture. Maple syrup rounds out the taste rather than making the soup noticeably sweet.

Blend safely and smoothly

The method blends the tomatoes and broth after the pot comes off the heat, then returns the purée to the stove. If your blender is small, work in batches rather than filling it too high.

Secure the lid and follow your blender’s guidance for hot liquids. Blend until no large pieces remain, then return the soup to a pot for the short simmer.

Toast the corn separately

The corn is cooked in a small skillet with vegan butter and smoked paprika while the soup simmers. Stir it occasionally and look for toasted-looking kernels, as the recipe specifies, rather than relying on a strict browning time.

Keeping the topping separate preserves its texture. Add it to the bowls just before serving so it stays distinct from the smooth soup.

Check the seasoning and texture

Simmer the blended soup with coconut milk, maple syrup, salt and pepper for 5 minutes. Taste after that and adjust the seasoning if needed, bearing in mind that miso and broth can already contribute saltiness.

For a smoother bowl, blend thoroughly; for a little more texture, keep the corn topping generous. Halved cherry tomatoes and basil add fresh contrast when served.

Make it a meal

Serve the soup hot with the toasted corn, cherry tomatoes and basil on top. Toasted bread or a sandwich makes a straightforward accompaniment for lunch or dinner.

For a fuller spread, offer a simple green salad alongside. Keep the toppings handy so each person can add them to their bowl just before eating.

Recipe notes & tips

• Mince the onion finely so it softens evenly in the short cooking time.
• Stir constantly when cooking the tomato paste and miso to keep them from catching on the pot.
• Blend in batches if your blender cannot safely accommodate the full quantity.
• Taste the soup after its 5-minute simmer before adding more salt.
• Add the corn topping and basil to the bowls just before serving.

Variations

• Use regular tomatoes: Replace the cherry tomatoes with halved pieces of regular tomato for the topping.
• Add extra basil: Scatter more fresh basil over the bowls for a brighter finish.
• Adjust the heat: Add a pinch of chilli flakes to the corn while it toasts.
• Make it chunkier: Blend the soup briefly, stopping before it becomes completely smooth.
• Change the topping: Use crisp toasted bread cubes in place of some of the corn.

Common mistakes to avoid

• Cooking the onion too quickly: Keep the heat at medium and cook until it turns translucent, about 7 minutes.
• Skipping the constant stirring: Stir the tomato paste and miso for their full 1-minute cook so they do not catch.
• Overfilling the blender: Work in batches when necessary and follow the blender’s instructions for hot liquids.
• Adding the coconut milk before blending: Follow the method and stir it into the soup after the purée returns to the pot.
• Leaving the corn unattended: Stir it occasionally and take it off the heat when it looks toasted, around 5 minutes.

How to store

Cool leftover soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring until hot; store the corn and fresh toppings separately where possible and add them just before serving.

Frequently asked questions